How to Make Bread: Step-by-step Recipes for Yeasted Breads, Sourdoughs, Soda Breads and Pastries (Anglais) Relié – 8 septembre 2011
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How To Make Bread makes the art (of breadmaking) seem achievable to even the most unconfident novice. With its combination of step-by-step recipes and photographs, it demystifies the baking process. --Amy Bradford - Elle Decoration
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Commentaires client les plus utiles sur Amazon.com (beta)
This book, How to Make Bread, tops the list of my favorite bread books. The range and selection of recipes is unmatched. In the relatively short time I've had the book, I've already made many of the bread and one of the pastry recipes in it. The instructions are accurate (not always the case with some recipe books) easy to follow and most importantly, the results were excellent.
Do you like bread but not baking? Fine, buy this book for the gorgeous color photography throughout and leave it on your living room coffee table. The photography alone may just inspire a new hobby... or crazed obsession.
I bought How to Make Bread based on Breadtopia's recommendation. I was particularly interested in the purported large/good Sourdough section.
I've made 3 recipes from How to Make Bread, so this is somewhat of a preliminary review. Here are my thoughts:
- Lots of recipes
- Wide variety of recipes (basic, sourdough, gluten-free, soda breads, pastries)
- beautiful pictures and layout
- fun, international flavor to the book and recipes
- not terribly expensive
- pseudo-no-knead methodology is fun and seems to work well
- sourdough recipes are simple, one-build, using a 100% hydration barm
- I would not recommend this book for novices. Get BBA if you are a total beginner. How to Make Bread has extremely limited instructional information, especially as regards to "sourdough" culturing. Most of the book is just recipes.
- Weights are all in Grams (could be an issue for some, but most scales have a metric mode)
- No baker's percentages are given
- No information about total prep time for the recipe (a very nice feature of Reinhart's books)
- Total weight of the recipe is not given. Just phrases like "one large loaf". You can add it up, obviously, but it's really nice to see at a glance the weight of the recipe (and in imperial units, at that). Granted in the beginning he says that "large" is 900g and "small" is 500, but that doesn't apply to all recipes.
- No "qualitative" information is given about how the dough should feel. Hydration is always a variable thing, so if you've never made a recipe before, it helps to have descriptors of how the dough should feel. For example, I'd never made croissants before. Emmanuel's recipe just gives one water measurement and no information on whether the dough should be firm or supple, tacky or dry.
- all recipes are written for hand mixing
There are other things I found initially off-putting such as references to flours and such that are not readily available in the U.S. and the reliance on Active or Cake yeast (as confessed above, when using commercial yeast I am used to Reinhart's employ of Instant yeast). Also some questionable information such as the assertion that Spelt and Farro are the same.
Perhaps I'm nit-picking on some of this stuff, so take this with a grain of salt.
Overall I think this book makes a good addition to an intermediate or advanced baker's library. I definitely like the unique recipes (e.g. Fig, Walnut and Anise Sourdough) and the beautiful pictures. The Hazelnut Currant Sourdough will be one of my staple recipes from now on.
For me, however, this isn't a book that I feel helps me get to a new level of baking as I'd hoped. It mostly just gives me some cool recipes.
It has step by step instructions for every of ~60 recipes which are accompanied by TONS of pictures. For example, the white loaf recipe has 29 pictures to show you exactly how to do every step, that's very unique for any category of cook book and the pictures themselves are so beautiful and inviting that it makes owning this bread worth it.
I baked my first bread with this book, the white loaf, and it turned out pretty badass. And of course it did, I was led by a very good writer that gave very precise directions on what I should do and when.
The recipes that I've tried have all been delicious and the variations of those offered by the book will keep me busy for months. The book has lots of cultural variants, from Danish to Greek, to English, to American breads. Ryes to sourdoughs to gluten-free breads. Awesome awesome variety. For those curious, there are recipes for, amongst many others:
Simple white bread
Bagels (the REAL way)
Many gluten/wheat-free breads
White, Wheat, Polenta, Potato, Tomato, Chocolate and many other types of sourdough breads.
Hot crossed buns, Stollen, Pain Aux Raisins, and other pastry breads.
I bought my copy at Breadtopia.com for $3 cheaper and it came with a free packet of sourdough starter so if you are thinking of making those kinds of breads, I'd suggest checking them out. I don't work nor am I affiliated with them, I just thought it was a good deal worth mentioning here for those interested.
Cheers and best gang,
There are four chapters of recipes. The first chapter: Basics and Other Yeasted Bread. The second chapter: Wheat-free or gluten-free breads (about a half dozen recipes). The third chapter: Sourdoughs. The fourth chapter: Pastries and Sweet Treats. Both the second and third chapters are virtually ALL sourdough recipes. The author uses active yeast and I like to use instant, and he gives no conversion formula. I have one from another bread book I could refer to, as you cannot use it in equal ratios. So now I have to consider that. On the plus side, the measurements for flours are given in ounces and grams.
I have about six or so pages tagged to try in the first "Basic" chapter and perhaps one or two in the Pastries Chapter; for me that's not a huge amount. I guess had there been a "Sneak Preview" capability to view the book or had something been mentioned in the product description saying how heavily this book relied on sourdough recipes, I would have waited to order this one at a later date.
technique to other bread recipes and they all have turned out just as good. In depth details in
his procedure is good and the pictures to make it make sense. The semolina and White Whey
receipes are the best.